Posts Tagged ‘heirloom tomatoes’

Unrecipe Of The Week: Tomato and Roasted Chickpea Salad

September 13, 2016

img_5674

It’s hard to believe that summer is officially over. The weather in New York is hovering in the 90’s, the sun is shining, and the heirloom tomatoes are still readily available at the farm stands in Union Square. Before we have to go back to tomatoes that are vagely reminiscent of styrofoam, I’ll be eating as many of these as possible. One way I’ll be doing that is with this tomato and chickpea salad. The chickpeas get pan roasted and infused with flavor, thanks to a little cumin. Add a little parsley, some salt and pepper and a quick shallot vinaigrette and toss it all with the freshest, ripest little tomatoes you can find. It doesn’t get much simpler, or tastier than this.

Tomato and Pan Roasted Chickpea Salad:

img_5671

For the chickpeas:
Heat olive oil in a pan until glistening. Add a can of chickpeas, drained and rinsed to the pan and spread them out so that they are flat and all of them make contact with surface of the pan.
Cook over medium to meduim low heat for several minutes without touching them until the bottoms are browned and they are starting to blister. Add a healthy dose of salt, and shake the pan to allow the chickpeas to cook on all sides. Be careful not to burn them. Remove the pan from the heat, and add a couple of teaspoons of ground cumin, to taste. ( These are a great high protien snack, so consider making extra to munch on !)

img_5670

For the salad:

Mix the chickpeas with a pint or two of cherry tomatoes, sliced in half, or several large tomatoes, cut into chunks. We used heirloom cherry tomatoes which come in  beautiful range of colors and shapes. Add a big handful of minced parsley, and season with salt and pepper.
Toss with olive oil, red wine vinegar and a finely minced shallot and enjoy!

We made ours in advance, and kept the shallot vinaigrette separate until just before serving, to avoid having the tomatoes marinate, but you can also mix it up in advance if you prefer.

 

Advertisements

Unrecipe of the Week: Parmesan Cups

September 4, 2013

IMG_1927

These tasty little parmesan cups are real show-stoppers. Sometimes referred to as frico, these savory, yet delicate crisps are the perfect edible bowl for all kinds of mini salads. We filled ours with diced heirloom tomatoes tossed in a little olive oil and lemon, and arugula and cherry tomato salad another night,but the possibilities are endless. Chunks of avocado? How about artichokes in truffle oil? Chicken salad? Prosciutto and melon? Isn’t it fig season? All this food talk is making me so hungry, I might just run downstairs and whip up some more, because, they are that easy to make.They contain exactly one ingredient: Grated Parmesan cheese. Really, that’s all. It is all in the technique, and once you get the hang of it, it’s quite simple.

Pre heat the oven to 375 degrees. Make a circle of parmesan cheese on a flat cookie sheet. It only takes a spoonful or two. Use a biscuit cutter, a bowl or a measuring cup to make them consistent.  I used a 2 cup metal measuring cup as my guide. They do not spread much so you can get 4 on one sheet.

Bake in the oven for 6-8 minutes until lightly browned. Remove the pan from the oven, and allow them to cool for a few seconds. Use a long thin spatula to gently loosen the rounds from the pan. Quickly, (and without burning your fingers!!!) place each round into a muffin tin to create the freeform bowl shape. For a broader, shallower cup, use the back of the muffin tin. For a tighter, deeper cup, use the inside. Make sure you get a flat bottom so they will stand on the plate. The trick is to work quickly. If they cool too long, they will not be malleable and will break. You can always put them back in the oven for 20 or 30 seconds to soften again. If a few break, no worries. They are delicious sprinkled in soups and salads. Allow them to cool before removing and filling with whatever suits your fancy.

Enjoy!

Like us on Facebook, follow us on TwitterTumblr, Instagram and Pinterest too!

Unrecipe of the Week: Tomato Tart

August 30, 2013

This delicious tart is a great way to feature the last tomatoes of the season. Served as a main dish with a salad, or as an appetizer, this savory tart features heirloom tomatoes, basil and soft goat cheese.

Tomato Tart with Basil and Goat Cheese:

Roll out pate brisee and place it in a tart pan with a removable bottom. Find our basic pastry recipe here.

IMG_1888

Make a basil puree out of fresh basil leaves, and clove of garlic. Pulse them in the food processor until they are finely diced. With the machine running, add olive oil until it makes a loose, spreadable paste. Spread this on the bottom of the tart crust.

IMG_1890

Place heirloom cherry tomatoes cut in half in concentric circles on top of the basil mixture. Sprinkle with salt and pepper, and brush lightly with olive oil.
Bake in a hot (425 degree) oven for about 40 minutes or so. At this point, the crust will start to turn golden, and the tomatoes will begin to shrivel a bit.

IMG_1893

Sprinkle soft goat cheese on the tart and continue to bake until the cheese melts and the crust reaches the desired shade of golden brown; about 10 more minutes.

Allow to cool slightly and cut into wedges. Serve with a side of mixed greens and enjoy!!

Like us on Facebook, follow us on TwitterTumblr, Instagram and Pinterest too!

Weird and Wonderful!

September 11, 2012

A friend brought these over, freshly harvested from their backyard garden. From a distance, I thought they were lemons. Closer up, they resembled heirloom tomatoes.

I would have never guessed that they were actually cucumbers!
This particular variety is called a lemon cucumber, and is named for its appearance, not it’s flavor, which is sweeter than the average cucumber.

I can’t wait to try them in a simple cucumber salad with a dash of olive oil, salt, pepper and some rice wine vinegar! Perhaps a little radish and dill for added flavor? Mmmm!

Unrecipe of the Week

August 22, 2012

Last night I got home from work totally exhausted and not in the mood for spending much time preparing dinner. I had a few things laying around the kitchen from the night before that I whipped into a great hearty dinner salad.

I love when everything comes together in a way that is worth replicating in the future!

On a bed of baby arugula, I diced leftover chicken breasts, several heirloom tomatoes, and an avocado. I drizzled it with a quick pesto made of a handful of cilantro*, a garlic clove, a little olive oil, the juice of ½ a lime, and some sea salt.

I tossed it with the other ½ of the lime juice and added a crumble of soft goat cheese, and grind of black pepper.

It doesn’t get much easier, or tastier than this!

*I had cilantro on hand, but any hearty green would work just as well: parsley, arugula, basil, spinach, kale…you name it!

Instagram Photos: Indigo Jones

Unrecipe of the Week: Cleaned Up Tacos

July 25, 2012

My family loves tacos. I don’t. I am not a meat eater, and Mexican spices have never been a favorite flavor of mine. The texture of refried beans, sour cream, salsa and guacamole dripping down my chin don’t hold any appeal for me either.  I won’t talk about calories here, but seriously, this isn’t usually the diet plate.

I created this super clean, simple version of a taco, which is the way I would want to eat it, IF I wanted to eat it! You can even substitute the beef for mushrooms, and have a great vegetarian version.
They seem to love them, and this unrecipe even sneaks a few vegetables into B’s diet, which is a win all the way!

 

Cleaned Up Tacos:

 

Beef Filling:

Dice 2 garlic cloves and one small shallot.

Spray a large pan with cooking spray, and sauté the garlic and shallot with 1 pound of ground beef (I buy grass fed, organic beef with the lowest available fat content, which is a much healthier alternative to basic grocery store ground chuck).

Season it with a large dollop of ground cumin, some cayenne pepper, salt and black pepper. Add a little Tabasco sauce if you like it hot. Cook until brown.

Sprinkle the meat mixture with a little cornstarch (a tablespoon or so) and stir to coat. Add a little water (about 1/3 cup), and return it to the stove, mixing it well to be sure that no clumps form. This should form a thick sauce.

Toppings:
Shredded lettuce: Be creative: I used arugula

Chopped avocado

Chopped tomatoes: I used assorted baby heirloom tomatoes cut up

Shredded Jack cheese

If you really love the classic fillings, feel free to add all the goopy accouterments you like. I won’t judge!

 

Assembling:

Heat a whole-wheat tortilla on the gas flame of the stove for just a couple of seconds per side.

Add the meat filling. Top with vegetables and cheese. Fold in the sides, and roll it up.

Eat and enjoy!

What’s for Dinner

July 14, 2012

Today’s haul from the greenmarket in Union Square:

 

What should we have for dinner?

photo: indigojones

 


%d bloggers like this: